This is the most decadent, chocolaty, rich cake I have ever tasted. This cake is named Boca Negra for a reason: after one bite, your mouth will be covered in chocolate, which to me, is absolute perfection, plus there's a little bit of bourbon in it, so even better! Whether celebrating with a Champagne toast, relaxing after a long work day or just because, this cake is as close as I've been to heaven.
I am going to give you the amounts for the ingredients in both ounces and cups, as I am constantly pushing for you to purchase a scale!
Bittersweet Chocolate--6 oz, coarsely chopped *Note below*
Sugar--5 oz, or 2/3 cup
Butter--4 oz, or 1 stick (room tempterature)
Eggs--5.2 oz, or 3
Flour--0.3 oz, or 3/4 TBL
Position a rack in the center of your oven, and preheat to 350 F.
Put the chopped chocolate into a medium sized bowl. *Note: this chocolate usually comes in 4oz bars, so use 1.5 bars!
Heat the bourbon and 2.5oz (1/3 cup) of the sugar in a saucepan over the stove on medium heat. Stir until sugar has dissolved and it starts to boil.
Pour the bourbon over the chocolate in the bowl and stir with a spatula until melted.
Add the butter in small increments, stirring between each addition and making sure that the butter has melted before adding more.
In a separate bowl, whisk together the remaining sugar as well as the eggs until they become a bit thick.
Add the egg/sugar mixture to the chocolate mixture, whisk until incorporated.
Add the flour, mix well.
Pour the batter into a prepared 8" cake pan, smooth out the top. To prepare pan: spray with nonstick spray, then lightly coat with flour, banging the pan to make sure that there is no extra. This will ensure that the cake will NOT stick to the pan post-bake.
Put the cake pan into a larger pan or deep dish. Fill the larger pan with hot water so that it goes halfway up 8" pan. You have made a water bath!
Bake for 30 minutes exactly. The top of the cake will have a hard crust on it, which is just hiding the ooey gooey inside!
Once the time is up carefully take the pan out of the oven and out of the water bath. Let cool for a few minutes, and then flip it onto a flat plate. Dust with powdered sugar.
Voila! You may either eat it now, while warm and wonderful, or eat it when it has chilled which is fudge-like and equally as delicious.
Inspired by Baking With Julia